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Feeding the kids: Crustless veggie quiche squares
In my ongoing quest to find tasty, kid-friendly meals for you that are healthy and appropriate for the whole family, this week I chose a meal highlighting zucchini, which is in season now. I found the recipe in "Sesame Street B Is for Baking: 50 Yummy Dishes to Make Together," by Susan McQuillan (Wiley Hardcover; $16.95), a cookbook that introduces children to baking with recipes from Elmo, Cookie Monster, Abby Cadabby and more.
Big Bird's Crustless Veggie Quiche Squares
(Makes 4 main-dish servings or 16 appetizer-size servings.)
-1 teaspoon olive oil
-1 large onion, finely copped
-1 large zucchini, shredded
-1/2 teaspoon salt
-2 large eggs
-1/4 cup milk
-3 carrots, peeled and grated
-1 cup shredded Swiss or Gruyere cheese
-1 tablespoon chopped fresh dill or 1 teaspoon dried dill
-nonstick cooking spray
1. Heat oven to 375 F. Lightly grease an 8-inch square baking pan with nonstick cooking spray.
2. Heat oil in large nonstick skillet over medium heat. Add onion; saute 3 minutes. Stir in zucchini. Increase heat to medium-high and saute until zucchini is tender and all liquid in skillet has evaporated, about 8 minutes. Stir in 1/4 teaspoon of the salt.
3. In a large bowl, use a fork to beat together the eggs and milk. When blended, add zucchini mixture, carrots, cheese, dill and remaining 1/4 teaspoon salt. Use a wooden spoon to mix all the ingredients. Spread the mixture in the prepared pan.
4. Bake until center is just set, about 45 minutes. Transfer the pan to a wire rack to cool for 10 to 15 minutes before cutting. Cut into four equal squares. Serve warm or at room temperature.